Today we will be discussing and preparing molletes because what better season than Lent to eat a mollete since the one we are preparing does not have meat. The first mention of the mollete is in a Spanish document from 1775 letting us know that this food also came with the conquest of the Spanish in Mexico.
Depending on where you are in Mexico, the mollete has many versions and within them are the sweet and savory versions. According to Mexican gastronomy, the only requirement of the mollete is that it must be toasted either by a comal or in the oven. This opens the infinite variations of the mollete. Among these many variations are molletes with beans, chilaquiles, carne asada or any stew. Today I will be preparing one with beans since we are in Lent times and we do not eat meat. And do not let the simplicity of this dish fool you, I assure you that it is quite delicious and will become a repeat dish in your home.
Enjoy!
Molletes
- March 29, 2021
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Ingredients
- 2 Bolillos
- Fried Beans
- 2 Tomatoes
- 2 Jalapeños
- ½ White Onion
- Juice of ½ Lemon
- 4 Slices of Asadero or Monterrey Cheese
Directions
- Step 1
- Dice the tomatoes, jalapeños, and onion for pico de gallo. Add the juice of half a lemon and add salt. Set aside.
- Step 2
- Turn your oven to 400 °F
- Step 3
- Cut your bolillos in half. On each bolillo half, cover with fried beans. Put a slice of cheese on the beans.
- Step 4
- Repeat this with all the bolillo halves until they all have beans and cheese.
- Step 5
- Put in the oven for 15-20 minutes, until your bread is golden brown, and the cheese is melted.
- Step 6
- Add the pico de gallo that you prepared to each Mollete and serve.
You may find all these ingredients in our market or at a Hispanic Supermarket in your area.
Visit our Lent traditions for more recipes for the Lenten season and if you make this recipe share a picture with us.
